Every Monday & Tuesday night we offer a three course meal with included 2oz wine pairings for $39. Available while supplies last!
Beet Salad with golden and candy cane beets, stratchiattella, hazelnuts, pink pepper corn, topped with white balsamic. (Pair with: Molly Dooker "Goosebumps" Sparkling Shiraz, 2008, Australia).
Coq au Vin, braised chicken thigh, red wine & veal jus, confit potato, fall vegetables. (Vincent Paris "Granit 30", 2014, Cornas).
Bourbon-Vanilla Panna Cotta, meringue, sour cherry coulis, spiced milk crumble. (Schloss Lieser "Gold Cap" Riesling, 2007, Germany).
Served From 11am to 1pm
Grilled Kasselar ham, two poached free-run eggs on an English muffin, crispy red skin potatoes, hollandaise.
Smoked BC Salmon, arugula, red onions, two poached free-run eggs on an English muffin, cripsy red skinned potatoes, hollandaise.
Poached free-run egg, Two River's apple banger, grilled tomatoes, baby kale, crispy red skinned potatoes, spicy San Marzano tomato sauce, hollandaise.
Fresh tomato, Parmesan, basil, toasted organic sourdough, fresh arugula with lemon and olive oil.
Warm Italian Olive Board.
Served with a grilled baguette.
Tomato Coconut Soup
Cilantro créme fraicîhe.
Crisp romaine hearts, garlic dressing, house croutons.
Gold Beet Root Salad.
Sprout mix, crushed hazelnuts, avocado, green goddess dressing
Baby Kale Salad
Shaved pear, Parmesan, pumpkin seeds, lemon chilli vinaigrette.
Add grilled chicken or prawns to any salad.
Hummus & Dukkah.
Grilled pita, olive oil.
Seared Snake River Wagyu Beef Carpaccio.
Rosemary garlic aioli, capers, shaved Grana Padano, and crostinis.
Fried Cauliflower and Green Beans.
Pappadew puree, Grana Padano, fresh herbs, sherry vinaigrette.
Tossed lightly in seasoned flour, flash-fried, and served with spicy marinara.
Coconut Curry Mussels.
Coconut milk, green curry, lime juice, and cilantro. Served with hand-cut fries.
Served from 11am - 5pm
Braised Beef Sandwich.
Pickled red onion, watercress, garlic aioli.
Bacon, arugula, tomato, avocado, cheddar.
Grilled Eggplant & Zucchini.
Arugula, mint, garlic and lemon aioli.
*IGP durum penne, asparagus, sun-dried tomatoes, goat cheese, extra virgin olive oil, and basil chiffonade.
Mushrooms, arugula, truffle purée, Parmesan.
Rich tomato meat sauce, melted parmesan & fior di latte.
Humboldt squid, fresh tomato, lemon zest, basil, breadcrumbs.
*Substitute any one of our pastas for gluten free penne*
Served from 5pm - 10pm
Seared Lois Lake Steelhead Trout.
Heirloom carrot purée, warm Tuscan kale salad, chickpeas, cauliflower, lemon chili vinaigrette.
Seared East Coast Scallops.
Preserved lemon and apple risotto, Washington asparagus, citrus beurre blanc.
Grilled Free-Range Chicken Supreme.
Spicy marinade, confit Yukon gold potatoes, market vegetables, pan jus.
Certified Angus Reserve Striploin 8oz.
French beans, hand-cut fries, demi-glace.
Add prawns to your tenderloin.
Hand-cut fries with garlic aioli.
Grilled seasonal vegetables.
With a light drizzle of Balsamic reduction.
Gorgonzola-butter garlic bread.
Preserved Lemon Vanilla Créme Brulée.
Ginger Riesling Poached Pear.
Sweet peppercorn ricotta, honey tuile, walnut crumb.
Elderflower Chantilly, smoked Maldon salt, caramel
Choose any three of our desserts listed above and allow us to platter them for family style service.